Napoleon with Almond-Coconut Layers and Custard Cream

10% fat cream, Butter, Almond flour, Cream 35% fat, Erythritol, Egg, Sugar-free white chocolate, Cream cheese, Egg yolk, Coconut flour, Xanthan gum, Apple cider vinegar, Table salt, Vanilla

Whisk with a mixer: 10 min. Chill in the refrigerator: 30 min. Heat on the stove: 10 min. Bake in the oven: 40 min. Chill in the refrigerator: 12 h.

Mix almond flour (110 g), coconut flour (30 g), xanthan gum (5 g), and salt (2 g). Add butter (90 g), the egg (50 g), and apple cider vinegar (5 g), blend, knead, divide into 8 pieces, and chill for 30 minutes. The total amount of erythritol for this recipe is 75 g.

For the cream, combine 10% cream (200 g), xanthan gum (3 g), vanilla (2 g), erythritol (75 g), sugar-free white chocolate (50 g), salt, and egg yolks (36 g). Heat while stirring until thick, add butter (80 g), and cool.

Roll each piece into a 15 cm circle, prick, and bake at 200°C for about 5 minutes. Bake the scraps and crush them.

Whip 35% cream (100 g) with cream cheese (50 g), combine with the custard, fill the eight layers, cover with crumbs, and chill overnight.